Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing-Reference-Cited by-同舟云学术

Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing

Published:2024-01 Issue: Volume:432 Page:137245
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Wei,Xiao Zhangchi,Gu Zimeng,Deng Xiang,Liu Jun,Luo Xiaoming,Song Chunxiang,Jiang Xuewei

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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3. Chemical and Sensory Characteristics of Soy Sauce: A Review;Diez-Simon;Journal of Agricultural and Food Chemistry,2020

4. Functional analysis of bacteria isolated from soy sauce moromi;Hu;Microbiology,2017

5. Identification of the glutaminase genes of Aspergillus sojae involved in glutamate production during soy sauce fermentation;Ito;Bioscience, Biotechnology, and Biochemistry,2013

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